Recent Reviews

This is an easy way to make an ok 100% whole wheat bread. Mine did not have great internal texture - it was a bit too wet despite cooking for longer than called for. It was not nearly as nice as this 100% whole wheat bread, but it did take considerably...read more »

A nice loaf with some whole grain. This is a no-knead approach, with the dough made mostly from white, but also including a bit of rye and whole wheat. It turned out a very respectable loaf, and with good flavor.read more »

This baguette starts with the basic master recipe, and largely just varies it by how the loaf is shaped, and how it is treated just before baking (brushed with water).
I had varied the master recipe by cutting down the amount of yeast (to 1T, not the...read more »

Its not really just 5 minutes a day, but it is a very quick approach to preparation of yeast bread.
This master recipe serves as a template for a host of variations. The idea is that one prepares a very simple no-knead dough (similar to those of Bittman,...read more »